Spaghetti Squash Casserole Recipe

• servings: 8 servings
• active time: 20 minutes
• total time: 1 hour 55 minutes

Ingredients

1 medium spaghetti squash (about 3 pounds)

2 tbsp butter

1/2 cup sour cream

4 cloves garlic (minced)

1 tsp Italian seasoning

3/4 teaspoon salt

1/2 tsp pepper

1/4 tsp red pepper flakes

4 ounces white cheddar (grated)

2 large eggs

1 ounce freshly grated Parmesan (divided)

2 tbsp chopped fresh basil

4 ounces mozzarella (grated)

Directions

Preheat the oven to 375ºF and line a baking sheet with parchment paper.

Cut the spaghetti squash in half, crosswise, and scoop out the seeds. Place cut-side down on the prepared baking sheet and bake 45 to 60 minute, or until the squash can be squeezed.

Remove and let cool for a few minutes, then scoop the flesh of the squash into a large bowl. Add the butter and let melt.

Reduce the oven temperature to 350ºF. Lightly grease a 2 quart casserole dish.

Add the sour cream, garlic, Italian seasoning, salt, pepper, and red pepper flakes, and stir to combine. Then stir in the eggs, cheddar, and half of the Parmesan until well combined.

Spread in the prepared baking pan and top with the mozzarella and the remaining Parmesan. Bake 30 to 35 minutes, until bubbly and browned.

Let cool a few minutes before serving. Sprinkle with additional chopped basil, if desired.

Nutrition

• Serving Size: 1 serving = 1/8th of rec
• Calories: 201 kcal
• Total Fat: 13.6 g
• Total Carbohydrate: 6.7 g
• Dietary Fiber: 1.1 g
• Protein: 10.6 g